> INGREDIENTS
>
> Raw red meat.  Eye round roast is widely recommended.
>
> Any other types of meat that you (anyone out there) especially like?

Anyone have any luck with chicken, turkey or fish?

Some 'primitive' cultures dry fish on racks outdoors.  eg: Inuit,
Cree etc.

> Suet:  this is a particular type of beef fat.  Other types will not
> work correctly so be sure you get the right stuff.
>
> 1. Is "tallow" the same as suet or is this a more generic term for
>    animal fat?
>
> 2. what about lard?  Ray's recipe in the archive uses the words
>    "lard" and "tallow" as if they are equivalent but in another
>    message he said that lard is pork fat and will not work correctly.

Lard is pig fat, rendered.  Soft at room temp, goes rancid quickly.
Very ungood for pemmican.

> 1. What about removing moisture?  Does it settle to the bottom of the
>    pan so it's easy to separate?  Does it just boil or evaporate
>    away?

Fat/oil floats on water.  Easy to separate: let the fat harden, lift
it out of the pan, pour off the water.

Dick
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http://smith.syr.edu/~ddawson
SU Rifle Club: http://smith.syr.edu/~ddawson/surifleclub.html